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Quenelles de Veau Sauce Financière - Plaisirs de Bourgogne - 400 g

Quenelles de Veau Sauce Financière - Product - fr

Quenelles de Veau Sauce Financière - Plaisirs de Bourgogne - 400 g

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Barcode: 3104702075155 (EAN / EAN-13)

Quantity: 400 g

Packaging: Canned

Brands: Plaisirs de Bourgogne

Categories: Canned foods, Meals, fr:Quenelles, Canned meals, Veal quenelles

EMB code: FR 21.200.001 CE - Couchey (Côte-d'Or, France)

Stores: Auchan

Countries where sold: France

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Health

Ingredients

37 ingredients

French: Eau, quenelles de veau : 33% (farine de blé, graisse de bœuf, eau, viande de veau : 4,4%, blancs d'œufs, sel, gluten de blé, lactose et protéines de lait, extrait naturel de poivre), champignons : 3% (champignons, eau, sel, acidifiant : acide citrique, antioxydant : acide ascorbique), olives vertes dénoyautées : 3% (olives, sel, acidifiants : acide citrique et acide lactique), concentré de tomate, farine de blé, huile de tournesol, amidon transformé de maïs, amidon de riz, arômes (gluten), vin blanc, crème fraîche (stabilisant : carraghénanes), épices et plantes aromatiques.

Allergens: Eggs, Gluten, Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E14XX - Modified Starch

Additive: E407 - Carrageenan

Ingredient: Flavouring

Ingredient: Gluten

Ingredient: Lactose

Ingredient: Milk proteins
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E14XX - Modified Starch

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E300 - Ascorbic acid

E330 - Citric acid

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
Source: Wikipedia

E407 - Carrageenan

Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: Beef fat

Non-vegan
Non-vegan ingredients: Beef fat, Veal meat, Egg white, Lactose and milk proteins, Fresh cream
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: Beef fat, Veal meat
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients

We need your help!
Some ingredients could not be recognized.
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Eau, quenelles de veau 33% (farine de blé), graisse de bœuf, eau, viande de veau 4.4%, blancs d'œufs, sel, gluten de blé, lactose et protéines de lait, extrait naturel de poivre, champignons 3% (champignons), eau, sel, acidifiant (acide citrique), antioxydant (acide ascorbique), olives vertes dénoyautées 3% (olives), sel, acidifiants (acide citrique, acide lactique), concentré de tomate, farine de blé, huile de tournesol, amidon transformé de maïs, amidon de riz, arômes (gluten), vin blanc, crème fraîche (stabilisant (carraghénanes)), épices et plantes aromatiques
Eau -> en:water - vegan: yes - vegetarian: yes

quenelles de veau -> fr:quenelles-de-veau - percent: 33

farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes

graisse de bœuf -> en:beef-fat - vegan: no - vegetarian: no - from_palm_oil: maybe

eau -> en:water - vegan: yes - vegetarian: yes

viande de veau -> en:veal-meat - vegan: no - vegetarian: no - percent: 4.4

blancs d'œufs -> en:egg-white - vegan: no - vegetarian: yes

sel -> en:salt - vegan: yes - vegetarian: yes

gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes

lactose et protéines de lait -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes

extrait naturel de poivre -> fr:extrait-naturel-de-poivre - vegan: yes - vegetarian: yes

champignons -> en:mushroom - vegan: yes - vegetarian: yes - percent: 3

champignons -> en:mushroom - vegan: yes - vegetarian: yes

eau -> en:water - vegan: yes - vegetarian: yes

sel -> en:salt - vegan: yes - vegetarian: yes

acidifiant -> en:acid

acide citrique -> en:e330 - vegan: yes - vegetarian: yes

antioxydant -> en:antioxidant

acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes

olives vertes dénoyautées -> bg:обезкостени-зелени-маслини - vegan: yes - vegetarian: yes - percent: 3

olives -> en:olive - vegan: yes - vegetarian: yes

sel -> en:salt - vegan: yes - vegetarian: yes

acidifiants -> en:acid

acide citrique -> en:e330 - vegan: yes - vegetarian: yes

acide lactique -> en:e270 - vegan: yes - vegetarian: yes

concentré de tomate -> en:tomato-concentrate - vegan: yes - vegetarian: yes

farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes

huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no

amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes

amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe

gluten -> en:gluten - vegan: yes - vegetarian: yes

vin blanc -> en:white-wine - vegan: maybe - vegetarian: yes

crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes

stabilisant -> en:stabiliser

carraghénanes -> en:e407 - vegan: yes - vegetarian: yes

épices et plantes aromatiques -> en:herbs-and-spices - vegan: yes - vegetarian: yes

Nutrition

Average nutritional quality
⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 2

Proteins: 2 / 5 (value: 3.7, rounded value: 3.7)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3, rounded value: 3)

Negative points: 10

Energy: 1 / 10 (value: 636, rounded value: 636)

Sugars: 0 / 10 (value: 0.4, rounded value: 0.4)

Saturated fat: 5 / 10 (value: 5.1, rounded value: 5.1)

Sodium: 4 / 10 (value: 384, rounded value: 384)

The points for proteins are counted because the negative points are less than 11.

Score nutritionnel: 8 (10 - 2)

Nutri-Score: C
→ Learn more about the Nutri-Score

Fat in moderate quantity (10%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (5.1%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts

Sugars in low quantity (0.4%)
What you need to know

A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

Recommendation: Limit the consumption of sugar and sugary drinks

Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).

Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (0.96%)
What you need to know

A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

Many people who have high blood pressure do not know it, as there are often no symptoms.

Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

Recommendation: Limit the consumption of salt and salted food

Reduce the quantity of salt used when cooking, and don't salt again at the table.

Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction

Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Veal quenelles
Energy	636 kj (152 kcal)	+1%
Fat	10 g	-2%
Saturated fat	5.1 g	-2%
Carbohydrates	12 g	+12%
Sugars	0.4 g	-50%
Fiber	?
Proteins	3.7 g	-7%
Salt	0.96 g	+6%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	3 %
Carbon footprint from meat or fish	90.2 g

Environment

Eco-Score D - High environmental impact

⚠️ Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 43/100)

Category: Veal quenelle, in sauce

PEF environmental score: 0.67 (the lower the score, the lower the impact)
including impact on climate change: 6.07 kg CO2 eq/kg of product

Stage	Impact
Agriculture	82.2 %
Processing	5.5 %
Packaging	3.4 %
Transportation	2.5 %
Distribution	1.4 %
Consumption	5.1 %

Bonuses and maluses

Missing origins of ingredients information

Malus: -5

⚠️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product

Malus: -15

⚠️ The information about the packaging of this product is not filled in.

⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 23/100)

Product: Quenelles de Veau Sauce Financière - Plaisirs de Bourgogne - 400 g

Life cycle analysis score: 43
Sum of bonuses and maluses: -20

Final score: 23/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 3.1 km in a petrol car

607 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Veal quenelle, in sauce (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	86.8 %
Processing	3.1 %
Packaging	4.5 %
Transportation	3.5 %
Distribution	0.6 %
Consumption	1.5 %

Packaging

Missing packaging information for this product

⚠️ The information about the packaging of this product is not filled in.

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Transportation

Manufacturing or processing place

COUCHEY - France

Origins of ingredients

Missing origins of ingredients information

⚠️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

Data sources

Product added on April 23, 2018 at 7:26:29 PM CEST by kiliweb
Last edit of product page on February 10, 2022 at 11:19:18 PM CET by packbot.
Product page also edited by date-limite-app, desan, openfoodfacts-contributors, quechoisir, sebleouf, yuka.Fe0bPMGqPOcrGcvi-qQZ9gmiCebaKc9JJVENog, yuka.L7BIDfuEPOsoDcrO9aUWjWi2CP_pU6ZSN1cfoQ, yuka.RjVCUU1MOGhtZVlIeDhZei9UVHY1ZjhsNksrdGVFR3VKUGc4SVE9PQ.

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Quenelles de Veau Sauce Financière - Plaisirs de Bourgogne - 400 g